JP2003024042A - Vinegar, method for producing the same, and food or beverage containing the same vinegar - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a vinegar reduced in irritating smell and sour taste and having mellow taste, to provide a method for producing the vinegar and to obtain a food or a beverage containing the vinegar. SOLUTION: Aqueous extract of an aged tea material obtained by mixing a tea material with an alcoholic liquor and acidic fermented milk and aging the mixture is added to either one of vinegar glue before fermentation of acetic acid, fermented glue during fermentation of acetic acid and glue after finishing fermentation of acetic acid to produce vinegar containing the aqueous extract. The aqueous extract has preferably 0.15-2.4 Brix. It is preferable that the aqueous extract is added to the glue so as to become 5-80 vol.% based on the final product. The vinegar of the present invention is suitably used for foods and beverages such as dressings, sources, soups, prepared foods, drinks.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to vinegar with reduced vinegar cud, a method for producing the vinegar, and food and drink containing the vinegar.

[0002]

2. Description of the Related Art Vinegar is an acidic liquid seasoning, and is roughly classified into brewed vinegar and synthetic vinegar according to the Japan Agricultural Standards (JAS).

Brewed vinegar includes (1) grains (including processed products such as sake lees) or fruits (including processed products such as fruit juice and fruit liquor).
A liquid seasoning produced by acetic acid fermentation of a mash made from, or an alcohol or a saccharide added thereto, which does not use acetic acid, (2) alcohol or saccharified cereals, or fruit A liquid seasoning in which the added one is subjected to acetic acid fermentation, which does not use acetic acid
(3) A mixture of (1) and (2) above, (4) Sugars, acidulants (excluding acetic acid), chemical seasonings, salt (excluding spices) in (1) to (3) above. Is added.

The synthetic vinegar is (5) a mixture of acetic acid diluted with sugar, acidulant, chemical seasoning, salt, etc., (6)
Mixing brewed vinegar with the above (5) or a diluted solution of acetic acid,
It is divided into

Vinegar is used in various foods and drinks not only as a basic seasoning but also as a shelf life improver.
If the pungent pungent odor and sourness (hereinafter referred to as vinegar vinegar) peculiar to vinegar are too strong, the flavor of foods and drinks will be impaired, so it cannot be said to be very preferable.

[0006] Conventionally, brewing vinegar has been subjected to an aging period of 1 to 3 months in order to soften the vinegar cud and give the vinegar a mellowness. Further, as vinegar or a method for producing vinegar with reduced vinegar odor, for example, in Japanese Patent Laid-Open No. 7-203942, vinegar or synthetic vinegar produced by acetic acid fermentation is used to ferment food ingredients such as grains or milk proteins. Processed vinegar for foods, characterized in that one or more of these substances are mixed and / or used in combination, JP-A-7-51047 and JP-A-7-825.
No. 9 discloses a hyperlipidemic improving vinegar obtained by subjecting a branched oligosaccharide-containing saccharide to alcohol fermentation and acetic acid fermentation,
JP-A-6-22741 discloses a method for producing vinegar, which comprises inoculating a vinegar vinegar with an acetic acid-resistant yeast and an acetic acid bacterium, and performing acetic acid fermentation under aerobic culture conditions.
Japanese Patent Laid-Open No. 5-137561 discloses that acetic acid fermentation is performed by adding fatty acid ethyl ester to vinegar vinegar during acetic acid fermentation preparation or fermentation mash during acetic acid fermentation, or after completion of acetic acid fermentation, fatty acid ethyl ester is added. A method for producing vinegar characterized by the above is disclosed.

[0007]

However, the conventional method of setting the aging period has a problem that the production takes too much time and the productivity is lowered. On the other hand, the vinegars described in the above items 1 to 4 have been moderately vinegared to some extent, but were not at a sufficiently satisfactory level.

In general households, restaurants, etc., vinegar is sometimes heated to boil for the purpose of softening the vinegar vinegar. However, there is no other desirable flavor, and this method is used in industrial production. It was difficult to do on a scale.

[0009] Therefore, an object of the present invention is to provide vinegar having reduced vinegar cud and having a mellow flavor, a method for producing the vinegar, and food and drink containing the vinegar.

[0010]

In order to achieve the above object, one of the present inventions is to provide a water extract obtained from an aged tea material obtained by mixing alcohol and fermented milk into tea material and aging. It is vinegar characterized by containing.

According to the above invention, by adding the water extract of the above-mentioned aged tea material to vinegar, it is possible to provide vinegar having a mellow flavor with reduced vinegar cud, for unknown reasons.

In the vinegar of the present invention, it is preferable that the water extract has a Brix of 0.15 to 2.4. In addition, the water extract is added to the final product by 5-80
It is preferably obtained by adding volume%.

Another aspect of the present invention is a food or drink containing the vinegar. In addition, the food and drink,
It is preferably one selected from dressings, sauces, soups, prepared foods, and beverages.

According to the above invention, the vinegar cad is reduced.
A food or drink containing vinegar having a mellow flavor can be provided.

Another aspect of the present invention is a method for producing vinegar in which vinegar mash is fermented with acetic acid, wherein the vinegar mash before acetic acid fermentation, the fermentation mash during acetic acid fermentation, or the mash after completion of acetic acid fermentation is treated with tea. A method for producing vinegar, which comprises adding liquor and acid fermented milk to a material and adding a water extract obtained from an aged tea material obtained by aging.

According to the above invention, by adding the water extract of the aged tea material at any stage after the alcohol fermentation to the end of the acetic acid fermentation, without aging period,
It is possible to obtain vinegar having a mellow flavor with reduced vinegar cud.

In the method for producing vinegar according to the present invention, the water extract is preferably Brix 0.15-2.4. Further, the water extract, vinegar mash before acetic acid fermentation, fermentation mash during acetic acid fermentation, or mash after the end of acetic acid fermentation,
It is preferable to add 5 to 80% by volume to the final product.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The raw material of the vinegar of the present invention is not particularly limited, and brewed vinegar (grain vinegar, fruit vinegar, rice vinegar, apple vinegar, grape vinegar, which is described in Japanese Agricultural Standards (JAS),
Alcohol vinegar, etc.), synthetic vinegar, etc. can be used. In the present invention, brewed vinegar is preferably used from the viewpoint of flavor.

Also, by mixing alcoholic beverages and acid-fermented milk with tea material,
A water extract obtained from aged tea material obtained by aging,
It is the same as the drinking tea described in Japanese Patent Application Laid-Open No. 11-127883 by the present applicant. That is, one or more tea materials selected from green tea, Chinese tea, black tea and barley tea are fermented with liquor such as sake, wine, whiskey, brandy, vodka, Shaoxing liquor and shochu, and lactic acid bacteria. Semi-gelled or liquid dairy products (eg yogurt,
Mix sour milk drinks, lactic acid beverages, etc. with "Yakult" (trade name, manufactured by Yakult Honsha Co., Ltd.) and "Calpis" (trade name, manufactured by Calpis Food Industry Co., Ltd.). Then, the drinking tea material is swollen, preferably 3
A water extract (hereinafter simply referred to as a water extract) obtained by extracting an aged tea material obtained by aging at 0 to 70 ° C. for 4 hours to 7 days with water, preferably hot water. Specifically, the water extract is 0.3 to 2 (preferably 0.5 to 1) of the alcoholic beverage and 0.05 of the acid-fermented milk (hydrated product) with respect to the tea material 1 in a mass ratio. ~ 0.5 (preferably 0.05 ~
0.2) and mixed to swell the tea material, and after sealing, aged tea material obtained by aging for 4 hours to 7 days at a constant temperature of 30 to 70 ° C. with water. It can be obtained by extraction. In the present invention, the water extract is preferably adjusted to have a Brix concentration of 0.15 to 2.4. As such a water extract, "fermented tea" (trade name, manufactured by Nagasaki Beverage Co., Ltd.) can be used.

The vinegar of the present invention, in addition to the above basic components,
A saccharide, an acidulant, a chemical seasoning, salt, an organic acid, a perfume and the like can be appropriately contained.

The acidity of the vinegar of the present invention is not particularly limited, and for example, 1-6% for general household use,
For business use, it may be adjusted to 4 to 15%.

The vinegar of the present invention is produced, for example, by adding the above-mentioned water extract to either the vinegar mash before acetic acid fermentation, the fermentation mash during acetic acid fermentation, or the mash after the completion of acetic acid fermentation, and thereafter manufactured according to a conventional method. can do.

In the present invention, the vinegar mash refers to a raw material liquid containing at least alcohol and acetic acid bacteria used in the production of vinegar, and it can be used without particular limitation as long as it is used for ordinary acetic acid fermentation. For example, rice, liquid obtained by alcoholic fermentation after saccharifying malt, liquid obtained by alcoholic fermentation of fruit juice, alcohol-containing liquid such as denatured alcohol, acetic acid bacteria,
Alternatively, seed vinegar (acetic acid fermentation broth containing acetic acid bacteria), water for adjusting alcohol concentration and acidity, other auxiliary materials for adjusting flavor, or any mixture of nutritional components for acetic acid bacteria. Etc. are used.

Further, as the water extract, a water extract obtained by extracting the aged tea material with a predetermined amount of water as described above is preferably used, and is 5 with respect to the final product (finished amount).
It is preferable to add it so as to be ˜80% by volume. If the amount of the above-mentioned water extract added is out of the above range, it is not preferable because vinegar vinegar cannot be sufficiently removed, and excessive coloring and tea flavor are strong.

The acetic acid fermentation may be carried out by a conventional method, for example, a stationary fermentation method, an aeration stirring fermentation method, a continuous fermentation method, a flow-down fermentation method using a generator, and the like, and usually a culture temperature of 25 to 40. 1 ° C. (preferably 30 to 35 ° C.)
It may be carried out for up to 14 days (preferably 3 to 7 days).

As described above, the water extract is added to the vinegar mash before acetic acid fermentation to perform acetic acid fermentation, or the water extract is added to the fermentation mash during acetic acid fermentation to further perform acetic acid fermentation, or Although the reason is not clear, it is possible to obtain vinegar having a mellow flavor with reduced vinegar cud, by adding the above water extract to the mash after the completion of the acetic acid fermentation. In the present invention, it is particularly preferable to add the above-mentioned water extract to the vinegar mash before acetic acid fermentation to perform acetic acid fermentation, from the viewpoints of reducing vinegar cud and flavor.

The vinegar of the present invention can also be obtained by adding the above water extract to brewed vinegar or synthetic vinegar. It should be noted that since sediment occurs when the above water extract is added, it is preferable to remove sediment by filtration.

The brewed vinegar or synthetic vinegar is not particularly limited, and commercially available products and those before adjustment of acidity can be used. As the water extract, the same one as in (1) above is preferably used, and it is preferable to add it so as to be 5 to 80% by volume with respect to the final product (finished amount). If the amount of the above-mentioned water extract added is out of the above range, it is not preferable because vinegar vinegar cannot be sufficiently removed, and excessive coloring and tea flavor are strong.

The vinegar of the present invention can be used as vinegar for household and commercial purposes, as well as ponzu, sushi vinegar, salad vinegar,
It can also be used as a processed vinegar such as Rakkyo vinegar, other vegetable pickles, and marine pickles. In addition, supplementary ingredients for seasonings such as dressings and sauces, as well as beverages, soups, dairy products and processed meat products, processed meat products, delicacies, jams, side dishes (vinegared foods, salads, marinades, etc.), cooked It can be used as a seasoning for foods and instant foods and drinks.

In the present invention, it is preferably used for foods and drinks selected from dressings, sauces, soups, prepared foods and beverages.

Examples of the above dressings include mayonnaise, tartar sauce, salad dressing, French dressing, sandwich spread, cheese dressing, Southern island dressing, Italian dressing, separate dressing, Chinese dressing and the like.

Examples of sauces include Worcester sauce, medium-concentrated sauce, concentrated sauce, tomato ketchup and the like.

As the soups, preferably Chinese soups such as ramen soup, sesame soup, wonton soup and the like can be mentioned.

The amount of the vinegar of the present invention used in the above foods and drinks is not particularly limited, and can be used within a range that does not adversely affect the flavor of each food and drink.

The vinegar of the present invention has reduced vinegar cud and has a mellow flavor. Even if the amount of vinegar used is increased compared to conventional vinegar, the flavor of the food or beverage is not adversely affected. The storability can be improved, and the physiologically active effect of vinegar can be sufficiently imparted.

[0036]

EXAMPLES The present invention will be specifically described with reference to the following examples. In the following examples, "fermented tea" (trade name, manufactured by Nagasaki Beverage Co., Ltd.) was used as a water extract of aged tea material.

Example 1 A denatured alcohol (alcohol concentration 95%) was diluted with water to adjust the alcohol concentration to 12%, and yeast extract, 1 potassium phosphate, 2 ammonium phosphate, and seed vinegar were added thereto to obtain an acidity of 3 %, And acetic acid fermentation was performed according to a conventional method. After completion of fermentation, the bacterial cells were removed by filtration to obtain raw vinegar. To 1 part by mass of this raw vinegar, 1 part by mass of "fermented tea" (trade name, manufactured by Nagasaki Beverage Co., Ltd.) and a small amount of water were added and uniformly mixed, filtered, sterilized by heating, and alcohol vinegar 1
(Acidity 6%) was obtained.

Example 2 To 12 parts by mass of denatured alcohol (alcohol concentration 95%), 10 parts by mass of "fermented tea" (trade name, manufactured by Nagasaki Beverage Co., Ltd.) and 78 parts by mass of water were added and uniformly mixed. Adjust the alcohol concentration to 12%, add yeast extract, 1 potassium phosphate, 2 ammonium phosphate, and seed vinegar to give an acidity of 3
%, And acetic acid fermentation was performed according to a conventional method. After completion of fermentation, the bacterial cells were removed by filtration to obtain raw vinegar. Water was added to this raw vinegar and mixed uniformly, filtered, and then heat sterilized to obtain alcohol vinegar 2 (acidity 6%).

Comparative Example 1 Acetic acid fermentation was carried out in the same manner as in Example 1, water was added to the raw vinegar obtained by filtration and mixed uniformly, and then heat sterilized,
Alcohol vinegar 3 (acidity 6%) was obtained.

Test Example Using each of the alcoholic vinegars obtained in Examples 1 and 2 and Comparative Example 1 diluted with water to adjust the acidity to 4.0%, 5
A sensory evaluation was performed by a panel of the name. The results are shown in Table 1.
Shown in.

[0041]

[Table 1]

Examples 3 and 4 and Comparative Example 2 Mayonnaise was produced according to a conventional method with the compounding ratios shown in Table 2. As brewed vinegar, alcohol vinegar 1 was used in Example 3, alcohol vinegar 2 was used in Example 4, and alcohol vinegar 3 was used in Comparative Example 2.

[0043]

[Table 2]

Using each of the resulting mayonnaises, a sensory evaluation was conducted by 5 panelists. The results are shown in Table 3.

[0045]

[Table 3]

Examples 5 and 6 Tomato dressings were produced in the proportions shown in Table 4 according to the conventional method. As brewed vinegar, alcohol vinegar 1 was used in Example 5 and alcohol vinegar 2 was used in Example 6.

[0047]

[Table 4]

Using each of the obtained tomato dressings,
A sensory evaluation was carried out by 5 panelists, and it was evaluated that all the tomato dressings had a clear vinegar mash and a mild taste. In particular, the tomato dressing of Example 6 was evaluated to have more vinegar cuds and to have a very good flavor balance compared to the tomato dressing of Example 5.

[0049]

As described above, according to the present invention, by adding a water extract obtained from aged tea material to vinegar, acid cadmium is reduced, a mellow flavor is obtained, and various varieties are obtained. It is possible to provide vinegar that can be used for cooking and food and drink.

Since the vinegar of the present invention is less likely to adversely affect the flavor of food and drink even if the amount of vinegar used is increased compared to conventional vinegar, it is possible to improve the shelf life of food and drink.
The physiologically active effect of vinegar can be sufficiently imparted.

Claims (8)

[Claims] 1. A vinegar characterized by containing a water extract obtained from an aged tea material obtained by mixing sake and acid fermented milk with a tea material and aging. 2. The water extract is brix 0.15-0.15.
The vinegar according to claim 1, which is 2.4. 3. The water extract is added to the final product in an amount of 5 to 5.
The vinegar according to claim 2, which is obtained by adding 80% by volume. 4. A food or drink containing the vinegar according to any one of claims 1 to 3. 5. The food or drink according to claim 4, wherein the food or drink is one selected from dressings, sauces, soups, prepared foods, and beverages. 6. A method for producing vinegar in which vinegar mash is subjected to acetic acid fermentation, wherein the vinegar mash before acetic acid fermentation, the fermentation mash during acetic acid fermentation,
Or, in any of the mash after the end of the acetic acid fermentation, the tea material is mixed with alcohol and acid-fermented milk, and a water extract obtained from an aged tea material obtained by aging is added, and vinegar Production method. 7. The water extract comprises Brix 0.15 to 0.15.
The method for producing vinegar according to claim 6, which is 2.4. 8. The vinegar vinegar before acetic acid fermentation, the water extract,
The method for producing vinegar according to claim 7, wherein 5 to 80% by volume of the final product is added to the fermentation mash during the acetic acid fermentation or the mash after the completion of the acetic acid fermentation.